Warm Grilled Mixed Vegetable Salad

Warm Grilled Mixed Vegetable Salad


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Both of the salad greens used in this recipe have a slightly bitter taste that is complemented by the peppery heat of the radishes.

Lynn Lewis

Serves: 4 

  • 500g green capsicums, seeded and sliced thickly
  • 500g red capsicums, seeded and thickly sliced
  • 500g zucchini, thinly sliced lengthwise
  • 1 large red onion, cut into wedges
  • 6 baby eggplants, thinly sliced lengthwise
  • 150 g portobello or large Swiss brown mushrooms, thickly sliced
  • 3 talespoons olive oil
  • 1 medium head treviso or round radicchio
  • 1 cup (120g) pitted black olives
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon finely chopped fresh oregano

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Preheat griller or barbecue until medium–hot.
  2. Mix capsicums, zucchini, onion, eggplants, mushrooms and 1 tablespoon oil in a large bowl. Cook vegetables on barbecue grill plate until browned and tender, turning occasionally to cook evenly.
  3. Place warm vegetables in a serving bowl. Add treviso, olives, vinegar, oregano and remaining 2 tablespoons oil. Toss gently to combine.

cook's tip

Grill or barbecue an extra quantity of vegetables. Cool; place in a glass container. Pour in olive oil to cover. Seal jar and store in a cool place away from direct light. Serve as part of an antipasto plate.

health guide

Mushrooms contain very few kilojoules (calories) and are virtually fat-free. To get the maximum nutrients, store mushrooms for no more than five days in the refrigerator.

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